Taste of the Week

Taste of the Week

Bee Sensations  have been surprising many with their gorgeous products in recent times and came up with yet another winner just before Christmas and this was their "Amerena Cherries in Irish Honey and Potcheen", our Taste of the Week.

Just like their lovely jams (Honeyed strawberry with champagne and passion fruit is one of my favourites), honey has replaced the sugar and there are no artificial preservatives used.

Jars of this gorgeous treat are available in Bradley’s, North Main Street in Cork. Restaurants, such as Limerick's Tuscany Bistro, also use Bee Sensations products.

If you are in a hurry, you may take this straight from the jar! Our picture above shows it poured over ice-cream and it can also be poured over things, think I read somewhere that someone used it with the Christmas pudding. Bee Sensations themselves (Croén and Tom) suggest using a few of the cherries in champagne or brandy as a toast. Now what will I toast next?

Blas na hEireann update on Bee Sensations July 2015 here

Chowzter: amazing tips for foodies around the world.

Chowzter: amazing tips for foodies around the world

Marta in Barcelona

Let me tell you about Chowzter or, better still, let them tell you themselves:

Chowzter is committed to finding the tastiest fast feasts on earth each year.

In the process we hope to provide amazing tips to foodies around the world about where to get delicious fast feasts of the highest quality at a good price anytime and anywhere.

We are seeking Fast Feasts which should not be confused with historical notions of unhealthy fast food. Chowzter is committed to fresh ingredients, prepared at the moment of consumption. 

We seek out and support the local independent food purveyor and locally sourced ingredients.

We encourage healthy eating and over time will incorporate this theme more overtly into our portfolio highlighting fresh ingredients and the use of vegetables wherever possible.

We welcome input from the community as we seek to balance the delights of fast feasting with the challenges of maintaining a healthy lifestyle. 

London's Niamh

So how does it work? Easy. Are you off to Barcelona anytime soon? Wondering where to eat?  Just go to Chowzter, open the Europe tab, then Spain, then Barcelona where local guide Marta has the best dishes, and more, lined up for you.

So you're going to Brazil for the World Cup. Lucky you. But do you know where to eat? Why not check out the local Chief Chowzters at Rio and San Paulo. In North America you'll be spoiled for choice as dozens of cities are covered. Good coverage too in Asia and some in Africa.

Nearer home, there are no less than eight British cities covered, including London, which is covered by Niamh Shields, better known to many of you as @eatlikeagirl. Roman journalist Veruska Anconitano (not too happy after yesterday's hammering by Juventus) covers Dublin and tweets as @laCuochina while the Cork chief is none other than yours truly. See my current Cork listing here. Isaac's are tops at the moment, closely followed by Pier 26, Serendipity, Fenn's Quay, Barnabrow, Nash 19, Cafe Gusto and more!

Contact Chowzter at info@chowzter.com

Taste of the Week

Taste of the Week

One of the most encouraging developments in Farmers Markets in the last 12 months or so is the cooperation between the various producers and market stallholders. And I don’t mean looking out for one another, which they do.

Dungarvan Brewing Company's use of Badger and Dodo's coffee in their absolutely gorgeous Coffee and Oatmeal Stout was an early example while, more recently Arbutus Bread started used Eight Degrees beer for their Beer Bread.

The most recent one I came across is, I think, a very tasty success indeed, and is my Taste of the Week. Here you have the free range produce of Martin Conroy’s Woodside Farm in East Cork becoming the base of a superb ready to use (well, you do have to heat it!) meal by Flynn's Kitchen of Riverstick.

Basically, the meat balls are made by Iain Flynn using Martin's pork mince, beef mince and lardons. The sauce is tomato based with basil, chive, garlic oil and veg added. And I can you tell us the result is divine! Enjoyed that the other day and now can’t wait to try Iain’s Chorizo and Bean Stew, their other combination, both available at the local Farmers Markets.

Amuse Bouche

He sipped.

-        - Jesus.

He tried it again. He’d never tasted anything like it. That was the chemo – he’d read about it, before he stopped reading. How his taste might become heightened.

He sipped again. It exploded – it just exploded – upwards, straight into his brain. He shook. Coffee tastes amazing. X He fired the text off to Aoife. She’d like that.

He looked around. Everything else was normal. The Brazilian young one behind the counter still looked nice...but she was still the same young one - that was the point. Everything was the same. It was just the taste; it was exact, scientific. He wasn’t going mad.

from The Guts by Roddy Doyle

Happy New Year at Fleming's

Very enjoyable New Year's Eve Dinner at Fleming's Restaurant in Tivoli.

A marvellous meal with many highlights. Superb dishes with incredible sauces from chef-patron Michael Fleming and a flawless service by Eileen and the front of house team. The main dish was the amazing duo of pheasant and fillet, not forgetting the cognac and cream sauce! 

And then dessert. Three seemed enough but then they served their delicious Christmas pudding as well! Believe it or not, most were still able to get on their feet to sing and dance as 2013 turned into 2014. Happy New Year folks!

Top restaurant posts 2013

Top restaurant posts 2013

Aubergine & Roast Pepper Parcels at Chapel Steps

For the second year running, Bandon's Chapel Steps tops the restaurant charts. This year's post didn't score quite as high as the 2012 review but still, thanks to the many fans of this lovely restaurant, came out ahead. Good performances too from newcomers like Brendan Cashman's Gallo & Galettii in Wilton, Finn's Table in Kinsale, and the Greenroom at Sage in Midleton. Electric is tops in city centre, Cafe Gusto is leading cafe while the Sultan is best ethnic.

Top Drinks Posts
Kinsale's Black Pig Wine Bar is the place to go for a glass of wine (and a meal), the newcomer quickly establishing itself at the head of affairs. This was the Year of the WineGeese and great to see the visit of Cullen Wines to Cafe Paradiso featuring as does the series' opening night at L'Atitude 51. The rise of craft beer is underlined by the popularity of the post on the Cotton Ball, Cork's newest micro-brewery; this post, just up a week or two, is gathering in the hits even as I write.

Most popular restaurant posts
1
Speciality Nights at Bandon's Chapel Steps
2
Brendan is back
3
Electric. Easy to Book. Hard to Leave.
4
Magic at Myrtleville
5
Al Fresco dining at the Titanic Bar and Grill in Cobh
6
Old Friend's at Finn's Table
7
The Sultan of Penrose Wharf
8
Tapas in the Greenroom
9
Grazie Cafe Gusto

Most popular drinks posts
1
The Black Pig Wine Bar in Kinsale
2
On the tapas trail with Campo Viejo
3
Cullen Wines at Cafe Paradiso
4
Wine Geese Heading Home
5
Happy New Beer at the Cotton Ball
6
My Curious Case

Flavours of Christmas (but may be tried at any time of the year!)

Flavours of Christmas

(but may be tried at any time of the year!)

Bubbles from the Loire

Ummera Smoked Chicken (served with a Cajun Potato Salad). Lovely contrast after days of turkey!

Rwandan Coffee, the Cup of Excellence award winning Maraba Sovu 2012 lot #14,  via Robert Roberts Connoisseur Club.

Organic Pink Bubbles (made from Cabernet Franc) from Chateau Miniere and Domaine du Clos d’Epinay Vouvray Brut. Souvenirs of the summer holidays in the Loire Valley.

Mella’s Rum & Raisin Handmade West Cork Fudge.

Ummera smoked chicken.

Cashel Blue mature and Warre’s LBV Port (2002).

The Cornstore’s Plum infused Whiskey.

Dungarvan Coffee and Oatmeal Stout, by now a Christmas standard.

Eight Degrees Zeus Black IPA, 7%. Looks like a rich dark porter but tastes like a pungent IPA.

Fleming's fantastic Orchard Chutney.

Fleming’s Orchard Chutney (Apples, Pears and Green Tomatoes from their own orchard).

Barrie Tyner’s Pates (from the local Farmers Markets, inc. Mahon).

Pandora Bell’s Honey Nougat with Almonds and Pistachios.

Cashel Blue

Amuse Bouche

Favorite food and drinks?

Spaghetti, strawberry shortcake with whipped cream and banana cream pie. I like typical soul food too – greens and rice.

English food?

Oh god! man. See, English food, it’s difficult to explain. You get mashed potatoes with just about everything, and I ain't gonna say anything good about that!

 from Jimi Hendrix, Starting at Zero compiled by Peter Neal

Top Posts 2013

Most Visited Posts in 2013

1

Sharkey Meets Ike. Ex US Pres in Cobh 2,587 hits

2

Speciality Nights at Chapel Steps

3

The Black Pig Wine Bar

4

Island Bakery celebrates 1^st birthday with opening of first mainland outpost

5

Campo Viejo Tapas Trail comes to the streets of Cork

6

Brendan is back with Gallo & Galetti

7

Magic at Myrtleville: Bunnyconnellan’s

8

Titanic Bar & Grill

9

Cullen Wines at Cafe Paradiso

10

Glounthaune Days

11

In Praise Of East Cork. Well Worth A Visit!

12

Old Friends at the new Finn’s Table

13

The Sultan of Penrose Quay

These are the most visited posts from all my sites for the year 2013. Quite a mixed bag and some surprises too!

Electric. Easy to Book. Hard to Leave.

Electric. Easy to Book. Hard to Leave.

Halloumi

It was a busy holiday lunch-time in Electric. But all was calm, bright too for a spell with the brown river surging by outside in the south channel. The calmness inside though had nothing to do with the weather, just the efficiency of the team in this popular South Mall Restaurant. Busy as they were, they got it all right at our table. I hesitate to use the word efficient as it sometimes comes with a “clinical” or/and “cold” attached. Here, it was warm, efficient yes but with time for a chat.

Indeed, the calmness starts with the Electric booking procedure, even if you are dealing with an electronic system (you do of course have the option of picking up the phone and talking to one of the staff). Otherwise, using your phone, tablet or laptop, just fill a few boxes (name, number of diners, date and time) and you have instant confirmation of your table and a reference number. The system is easy.

Before I fall into the trap of telling you all about the place and little about the meal, I'd better get on to the grub. My date was towards the end of the holiday rush but none of the Christmas cliches appeared on the regular menu. Must say that the lunch menu is quite varied and very well priced; the “Little Bites” are tempting and especially good value; the mains follow suit. You may have three courses for €21.00 and may also “swap” starter or dessert for a glass of wine.

Chargrilled Aubergine and Courgette Tarte Tatin

My Little Bite, actually it was quite a decent sized starter, was the Lamb Tagine. It came in its own pot with lid and was superb, a terrific balanced mix of top notch well-cooked lamb, chunky apricot and veg and a lively spice (nothing extremely hot at all). Wouldn't mind trying that as a main course!

Our other Little Bite was the Electric Fish Paté, a very flavoursome tub of white crab meat with some nicely toasted breads. Quite a bit of eating in that tub but it was a delicious delight!

And the high standard continued into the main courses, both vegetarian by the way. Myself and Halloumi have been seen a lot together recently and the love affair intensified at Electric thanks to this combination: Grilled Halloumi Salad, with winter root vegetables (mainly butternut squash, carrot, celery), toasted almonds and sweet pear dressing. Full of colour, textures and flavours, this was a superb dish from start to finish.

Tagine

Chargrilled Aubergine and Courgette Tarte Tatin with sun dried tomato, feta cheese and pesto dressing was our other mains and this too was very impressive, another very well judged dish. Looked well, tasted well.

Thanks to Head Chef Leona Robinson, Restaurant Manager Triona Hennessy and all the team at Electric for a lovely Christmas lunch! Happy New Year to you all.

Electric details

Lunch/All Day Menu

Mon-Sun 12.00pm - 6.30pm

Dinner Menu

Sun-Wed 5.00pm – last orders 9.00pm

Thur-Sat 5.00pm – last orders 10.00pm

20% of our tables are available for walk-in customers.

41 SOUTH MALL, CORK, IRELAND

[T] +353 21 4222 990

[E] Info@ElectricCork.com (GENERAL)

[E] ElectricBookingManager@Gmail.com

(BOOKINGS)

Previous Reviews

One

Two

Three

Four

For more, simply enter Electric into search box at top left.

Happy Christmas and a Lucky New Year

Happy Christmas and wishing you all the best of luck in 2014. Press here to get lucky!

Amuse Bouche

My fondest memories of home during my childhood are of Christmas time. Christmas began early in our house. It began really with baking the Christmas cake. My mother would get a store of currants, raisins, candied peel, nutmeg and other spices, and the day of baking the cake was a big day. We gathered round the table as she mixed the ingredients, and there was a lovely aroma. When the cake went into the oven we all had to be really quiet, because we understood that if we made any noise, the cake would fall. It was very exciting, seeing the cake come out of the oven – and there was that gorgeous smell.

from The Road Home by Sister Stanislaus Kennedy.

Happy New Beer! Mayfield’s Cotton Ball. Ireland’s Latest Micro Brewery

Happy New Beer!

Mayfield’s Cotton Ball. Ireland’s Latest Micro Brewery

Forward planning. Jack Lynch in the Cotton Ball Brewery.

Months of research and hard work paid off this week when Ireland’s newest craft beers began to flow at the Cotton Ball Brewery in Mayfield.  The Cotton Ball pub, under which the brewery is built, was the venue for an early tasting of Lynch’s Lager, called after the family that founded the pub back in 1874.

While touring the new facility yesterday with Jack Lynch, I was shown a number of barrels previously used by Jack Daniels (and to be used in the future for a Lynch special brew). At least one of the barrels, Number 59, is stamped with the name of the American distillery and the address is Lynchburg, Tennessee, and that is one of the places where Jack Lynch’s grandfather, Humphrey, worked while in the United States in the 19^th century. And it is Jack's son, Humphrey, who is the Cotton Ball brewer.

A lot of lager here!

More beers are planned but, for now, there are just two, a Lynch Lager and a Lynch Stout, and these are exclusively available at the bar and at a very good price, I might add! My first venture was a pint of the lager. It is superb, full of great flavour and with a good cut in the finish. 

Christmas Stout

The Stout (left) is also excellent, flavour, smoothness and a long dry finish the striking characteristics. You get the hints of your old toffee bar in the aromas and on the palate and the flavours last, still a pleasure well after the swallow. Both beers are available on draught at the bar but you can expect to see them in bottles sometime in 2014.

Aside from the special, an Ale is planned for the New Year and should make an appearance as the Spring kicks in. And there are also plans to increase the food element at the Cotton Ball and indeed produce specially matched bites for the beers.

This barrell has quite an aroma, all the way from Lynchburg to Lynch's!

The brewery will be officially launched on January 25^th (6.00pm to 9.00pm) when you may try the new pints, enjoy the music and the new food menu.

Just to go back to Humphrey and his working trip to America. One of the souvenirs he brought back was a full size Stars and Stripes with 39 stars on it. This is an oddity as there were never 39 states in the union. The legend in the photo says the flag manufacturers took a gamble thinking that the Dakotas would be admitted as one state but instead North and South Dakota simultaneously joined the union as two separate states, taking the numbers from 38 to 40.

The 39 star flag

The flag is displayed in one of the loveliest corners of the Mayfield pub, a corner that Jack says will now be called the Brewery Room and one that will contain quite a lot of Brewing memorabilia in the months ahead. 

Must say I am looking forward to visiting on a regularly basis to keep an eye on what Jack and his sons Eoin and Humphrey are bringing up from underneath. It is no great hardship to me. The walk is short and the beer is good. Happy New Beer!

The "Brewery" room, just one of many cosy sections in the Cotton Ball

Lynch’s Stout

Hand crafted from 5 malts and traditional flaked barley. Bittered moderately with American and New Zealand hops. Late kettle hopped with premium Kentish aroma hops beer. Warm matured on the same aromatic hops, after which the beer is cold matured on Jack Daniels impregnated American oak.

The result

A phenomenal marriage of coffee roast, caramel, lush, balanced by a clean bitterness exploding into a tangerine, mandarin aromatic delivery with the faintest hint of oak.

Lynch’s Lager

Pilsner lager made with 100% Cork malted barley ,is clean Bittered with Columbus and galena U.S.A grown hops. Late kettle addition of hallertãu perle and hersbruker, fermented with our rapidly settling yeast strain. With a proven record of making clean cut pilsner lagers portraying the individual hop aromas from New Zealand to Norway and the east and west of Europe.

The result

Another unchallengeable quality lager delivering, subtle aromatic hop flavour and aroma from a bed of light malt caramel flavour with a thirst cutting clean bitterness.

Cotton Ball details:

18 Old Youghal Road, Mayfield

Cork Ireland

Phone  (021) 450 3096

Hours: 

Mon - Thu: 10:30 am - 11:30 pm

Fri - Sat: 10:30 am - 12:30 am

Sun: 12:30 pm - 11:00 pm

What is  your favourite Christmas Beer Moment? Some opinions here.
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